Best Chocolate Cake Ever!

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"The Last Chocolate Cake Recipe You Will Ever Need!"

Serves 10 | Prep Time 1 hour | Cook Time 1 hour

Why I Love This Recipe

This recipe is one of my top 3 favorite recipes of all time. The chocolate cake it super chocolaty and extremely moist. The cream cheese icing balances the flavor of the chocolate cake to perfection!

Ingredients You'll Need

1 1/3 Cups – Water
3/4 Cup – Guittard Cocoa Powder(GREAT Cocoa Powder!)

3 1/4 Cups – All-Purpose Flour (Unpacked. Just scoop the flour, level off with finger and pour into bowl.)
2 1/2 Cups – Sugar
1 1/2 Teaspoons – Salt
4 Teaspoons – Baking Soda

1 1/2 Cups – Buttermilk
1 Cup – Vegetable Oil
3 Large – Eggs
2 Teaspoons – Nielsen-Massey Vanilla

Frosting Recipe:
3 8oz packages – Cream Cheese
3 Pounds – Powdered Sugar


Frosting Instructions:
Soften cream cheese to room temp(heat on microwave-safe plate for 40 seconds in microwave)
Place cream cheese and powdered sugar in a mixing bowl. Mix until smooth.
Set aside in the refrigerator.

Cake Instructions:
Place water in a pot and bring to a boil. Take off heat.
Dump cocoa powder into water. Whisk until smooth. Place in refrigerator to cool.
Combine flour, sugar, salt and baking soda in a large bowl. Whisk together.
Combine buttermilk, oil, eggs and vanilla in a large bowl. Whisk together.
Combine the flour and buttermilk mixture together. Whisk until combined.
Add the slightly cooled cocoa powder/water mixture to the mixture from step 5.
****Important Step***** – Whisk final batter for 2 minutes straight!

Baking Instructions:
Fill two, non-stick, greased 9-inch pans, HALF WAY full with the batter. If their is excess just throw it out. *Trick – place parchment paper down in the pan first. Grease under the parchment and on top (see picture below).
Bake at 325 F for 55 minutes to 1 hour. Do not open oven until at least 50 minutes has passed!
Once you can stick a tooth pick in the middle and it comes out clean take it out of the oven to cool.
Chill in the refrigerator.

Building Your Cake:
Remove cake from pans.
Crumb coat cake(thin layer of frosting around the cake – See picture).
Place cakes back in the refrigerator for 30 minutes.
Frost the bottom cake fully. Then place the second cake on top of the first and finish fully frosting the now, double layer, cake.
Slice up and serve to you and your guests! Keep refrigerated when not being served.***Extra*** – Chocolate Ganache topping :Recipe: 1/2 cup heavy cream & 1 cup chocolate. Heat heavy cream to a low boil. Pour over chocolate and then whisk together. EASY!

Questions, Comments & Reviews

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